Ribollita

Name: Ribollita
Ingredients: 2 Tbs. olive oil; 2 cups shredded cabbage; 1 cup chopped onion; 1/2 cup diced carrot; 1/2 cup diced celery; 4 sprigs fresh thyme; 5 cups low-sodium vegetable broth; 2 cups canned cannellini beans, drained and rinsed (about 1 1/2 cans); 1 14-oz. can whole plum tomatoes, drained and coarsely chopped; 3/4 cup diced zucchini (1 small); 1/2 cup peeled, diced potato; 2 1/2-inch-thick slices stale crustless country bread, broken into pieces; Extra virgin olive oil for drizzling; 1/4 cup chopped parsley for garnish

14 ingredients

11 steps

Ingredients

2 Tbs. olive oil
2 cups shredded cabbage
1 cup chopped onion
1/2 cup diced carrot
1/2 cup diced celery
4 sprigs fresh thyme
5 cups low-sodium vegetable broth
2 cups canned cannellini beans, drained and rinsed (about 1 1/2 cans)
1 14-oz. can whole plum tomatoes, drained and coarsely chopped
3/4 cup diced zucchini (1 small)
1/2 cup peeled, diced potato
2 1/2-inch-thick slices stale crustless country bread, broken into pieces
Extra virgin olive oil for drizzling
1/4 cup chopped parsley for garnish

Directions

1

Heat olive oil in Dutch oven over medium heat.
2

Add cabbage, onion, carrot, celery and thyme, and cook, stirring occasionally, about 15 minutes, or until softened.
3

Add broth, beans, tomatoes, zucchini and potato, plus 1 cup water.
4

Cover, and bring to a boil.
5

Reduce heat, and simmer, covered, about 15 minutes, or until potato is tender.
6

Remove thyme sprigs.
7

Add more water if soup seems too thick.
8

Stir in bread pieces, and simmer 5 minutes, or until soup is thickened.
9

Add salt to taste.
10

Ladle soup into bowls; drizzle each with olive oil, and sprinkle with parsley.
11

Serve.